1 stick (4 ounces) softened Danish Creamery European Style Pink Himalayan Salt Butter, divided, plus more for spreading
2 small shallots, minced
1 garlic clove, sliced
10 ounces duck livers, cleaned and rinsed
freshly ground black pepper
2 Tablespoons brandy
2 Tablespoons heavy cream
1 baguette, sliced ¼-inch thick and toasted
2 grapefruits, cut into segments and patted dry
Melt 2 tablespoons butter in a large skillet over medium heat. Add shallots and cook, stirring occasionally, until soft but not browned, 8-10 minutes. Add garlic and cook for another minute. Transfer to a food processor.
Increase heat to medium-high and add remaining 2 tablespoons butter. When melted, add duck livers, season with salt and pepper, and cook until just browned on all sides, 3-5 minutes. Add brandy and simmer until reduced by half, about 2 minutes.
Transfer to the food processor and blend until smooth. Add remaining 4 tablespoons softened butter and heavy cream and blend until smooth and creamy.
Push mixture through a fine mesh sieve into a bowl, season with salt and pepper, and transfer to a serving dish. Smooth surface, cover with plastic wrap and chill at least 2 hours to set.
Remove pate from refrigerator 30 minutes before serving.
Place grapefruit segments on a large plate and sprinkle generously with sugar. Use a kitchen torch to caramelize the sugar until melted and golden brown.
To assemble crostini, spread a toasted baguette slice with Danish Pink Himalayan salted butter and chilled pate. Top with a broiled grapefruit segment and serve.